For me, buffalo chicken is such a comfort food. That’s why this stew in one of my favorites.
Hot and spicy, this stew is full of tender chicken and vegetables. Unlike traditional hot wings, this stew helps you get in your daily intake of veggies without being too overwhelming.
Be sure to read your ingredients labels closely on the bottle of hot sauce. Aim for a “clean” version – no weird, junky ingredients. I like Frank’s brand of buffalo sauce.
If you eat dairy, top it with a few blue cheese crumbles and chopped celery to calm your craving for buffalo wings. But if you are strict Paleo – no worries! This chicken is just as good on its own.
Buffalo Chicken Stew
- 2 tablespoons olive oil
- 1 Onion sliced
- 1 Carrot sliced
- 2 Stalks celery sliced
- 1 Red bell pepper sliced
- 2 cloves garlic minced
- 1 pound Chicken breast cubed
- 3-4 tablespoons Hot sauce
- 5 cups Chicken broth
- Sea salt and fresh ground pepper to taste
Heat the oil in a large soup pot and add the onion, carrot, garlic, celery, and bell peppers. Cook until soft and add the chicken. Cook until chicken is browned and add the hot sauce. Stir to mix well.
Add the broth and bring to a boil. Reduce to a simmer, and simmer for 30 minutes.
Serve hot, topped with desired toppings.
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